Name: Gluten-free Vegan Veggie Bites
Prep time: 20 min
Cook time: 20 min
Yield: 48 mini bites
Cuisine: Dairy-free
Ingredients: 3 cups frozen mixed vegetables ((thawed)); 1⁄2 cup cooked rice ((or cooked quinoa)); 2 teaspoons sea salt; 1 1⁄2 cup chickpea flour; 1 cup water; 2 tablespoons olive oil; 1⁄4 cup unsweetened applesauce; 1⁄2 teaspoon garlic powder

Gluten-free Vegan Veggie Bites

Bite sized burst of nutrition. Fun way to eat veggies on the go. Make a big batch and freeze for easy school snacks or toddler treats.

CourseAppetizers, Snack
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodFreezer Friendly, Kid Friendly, Vegan, Vegetarian

Servings	Prep Time
48mini bites	20minutes

Cook Time

20minutes

Servings	Prep Time
48mini bites	20minutes

Cook Time

20minutes

Ingredients

3cups frozen mixed vegetables(thawed)
1⁄2cup cooked rice(or cooked quinoa)
2teaspoons sea salt
1 1⁄2cup chickpea flour
1cup water
2tablespoons olive oil
1⁄4cup unsweetened applesauce
1⁄2teaspoon garlic powder

Instructions

Preheat oven to 375 degrees F.
Place thawed vegetables, rice and salt into a food processor (or blender) and pulse until chopped into smaller pieces.
Put chickpea flour and water into a separate bowl and whisk until smooth.
Pour chickpea flour mixture, oil, applesauce and garlic powder into the food processor with the vegetables. Mix/blend on low for about 1 minute. I like to keep the mixture a little chunky, but feel free to blend it for longer if you want a smoother consistency which can help appease picky eaters.
Prepare small muffin pans by brushing with olive oil, spraying with cooking spray or lining with small paper muffin cups.
Scoop vegetable mixture into the muffin pan. Each bite is approximately one heaping tablespoon of the mixture.
Bake at 375 degrees F for 20 minutes. Allow to sit for 5 minutes before removing bites from muffin pan. Allow to cool completely on a cooling rack before freezing.
Serve at room temperature or slightly warm.

Recipe Notes

I use a Normandy style frozen vegetable mix that includes broccoli, cauliflower and carrots, but any mix will work.

Fresh vegetables will also work very well in this recipe.

For variety, consider adding different seasoning such as cumin, curry, paprika or parsley.